I am a big fan of fish for weeknight dinners. It cooks quickly and is simple to make delicious. Salmon, cod and halibut are my favourites. This dish has all the flavours I love – fresh and Mediterranean with slightly charred tomatoes, garlic, butter, capers and olive oil. It reminds me of eating fish caught that morning on seaside holidays. Serves two. Can easily be doubled for four.
Hint: Buy fish from your grocery store’s fish counter the day you want to eat it. This avoids the dreaded fishy smell and ensures it’s fresh. I am often that crazy person at the fish counter asking “But what’s the freshest?” But it makes for yummy fish every time.
halibut with roasted tomatoes
Ingredients:
2 halibut fillets
1 clove garlic
1 shallot finely chopped
olive oil to coat pan
2 tablespoons butter
20 or so ripe cherry tomatoes halved
2 bay leaves
2 tablespoons drained capers
Preheat oven to 375 degrees. I get the fish counter to take the skin off as it makes for easier clean up. Season the fish with salt and pepper. Heat oil to coat the bottom of an oven safe pan. Cook halibut for 2-3 minutes a side and then remove from pan. Add butter to pan at medium heat. Saute shallots. When fragrant, add the garlic and salt and pepper to taste. Once you smell the garlic add the tomatoes and cook for 2-3 minutes. Nestle the fish back into the pan, spooning some sauce over it. Tuck in both bay leaves and bake in oven for 15 minutes or until fish completely cooked. Serve over rice or couscous with capers sprinkled on top. .